Serve these spicy coconut fish tacos with the healthy, fresh mango salsa.
Ingredients
- 60ml (1/4 cup) Ayam Premium Coconut Milk
- 1 tbs lime juice
- 1 tbs finely chopped coriander root and stem
- 1/2 tsp Mexican chilli powder
- 600g flathead fillets
- 2 long fresh green chillies
- 2 long fresh red chillies
- 1 avocado, peeled, chopped
- 3 tsp lime juice
- 8 mini tortillas, warmed
- Hot chilli sauce, to serve
- Lime halves, to serve
- Baby coriander leaves, to serve
Mango salsa
- 1 large mango, peeled, cut into 1cm pieces
- 1/2 small red onion, finely chopped
- 1/2 cup fresh coriander leaves, chopped
- 200g grape tomatoes, halved
- 1 tbs lime juice
Method
- Step 1Combine the coconut milk, lime juice, coriander stem and chilli powder in a bowl. Season. Add the fish and turn to coat. Set aside to marinate for 10 minutes.
- Step 2Preheat a grill on medium-high. Place chilli on a baking tray and spray with oil. Season. Grill, turning, for 3-4 minutes or until blistered and charred. Set aside. Combine avocado and lime juice in a bowl. Season. Use a fork to coarsely mash.
- Step 3To make salsa, place all ingredients in a bowl. Season. Toss to combine.
- Step 4Heat a non-stick frying pan over medium heat. Spray with oil. Cook fish, turning, for 4 minutes until just cooked through. Rest for 2 minutes.
- Step 5Spread tortillas with a little avocado mixture. Top with fish and spoon over mango salsa. Serve with chilli, lime halves and coriander leaves.
- Low carb
- Lower gi
Nutrition
2088 kj
Energy
21g
Fat Total
7g
Saturated Fat
5g
Fibre
37g
Protein
37g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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